Creamy Vegan Lemon and Basil Pasta

coconut cream

🥗Healthier: silken tofu

💰Cheaper: cashew cream

Silken tofu offers a lower-calorie option while maintaining creaminess.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is less expensive and still provides a cheesy flavor.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is a cost-effective alternative, while spinach adds nutrition.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: whole wheat pasta

Whole wheat pasta is more affordable and adds fiber.

Cook pasta in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain pasta and reserve some cooking water.

In a skillet, heat olive oil over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add spinach and cherry tomatoes to the skillet, cooking until spinach wilts, about 2-3 minutes.

In a blender, combine coconut cream, lemon juice, lemon zest, nutritional yeast, salt, and black pepper.

Blend until smooth and creamy, adding reserved pasta water to thin if necessary.

Pour the creamy mixture over the cooked pasta, tossing to combine.

Add fresh basil and red pepper flakes, mixing gently to incorporate.

Serve warm, garnished with additional basil and lemon zest if desired.

Cooking Techniques

Spice Level:

Dietary

Allergens